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Altanza Iberian Bellota Pata Negra Shoulder
Altanza Iberian Bellota Pata Negra Shoulder
Altanza Iberian Bellota Pata Negra Shoulder
Altanza Iberian Bellota Pata Negra Shoulder
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Jamon Iberico Altanza Bellota Pata Negra "Paleta" Shoulder Ham

Choose a weight: (34.89 €/kg)
How do you want us to prepare your paletilla?
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Choose your gift: FREE
Normal Price:202.01 €
Price:191.91 €
You Save:10.10 € (5%)
Holland VAT included
We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
  • 6 months guarantee
  • No questions asked
  • No small print

Better together

Altanza Iberian Bellota Pata Negra Shoulder
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Total: 386.48 €
Altanza Iberian Bellota Pata Negra Shoulder
Total: 203.36 €

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    Description of Jamon Iberico Altanza Bellota Pata Negra "Paleta" Shoulder Ham

    34.89 €/kg VAT included
    100% purebred Iberian (pata negra)
    Bellota Top quality: pig fed exclusively on acorns (more)
    From 18 to 24 months.
    Huelva, Spain
    Shoulder (front leg)
    Hog cuts: shoulder
    Nutrition facts
    Each 100 grams of this ham contains the following, approximately: Calories (Energy): 354 Kcal / 1394 KJ, Protein: 33,2 g, Total carbohydrate: 0,5 g, Total Fat: 22,2 g (6,53 g Saturated fat), Sodium: 1,94 g
    Iberian pork shoulder, salt, sugar, potassium niter E-252, sodium niter E-250, antioxidant E-301 and acidity regulator E-331(iii).
    Mountain-raised purebred Iberian hogs reared on the open range.
    Storing and expiry date
    It depends on the format. See "Presentation" below.


    Hams and shoulders are not packed in individual cartons. We place all the items you purchase in the smallest possible number of cartons to save on shipping costs. If you prefer having them packed in a different way, email us at info@ibergour.com indicating how many hams/shoulders you want, where you want them shipped and how you want them packed. We will calculate the additional cost of shipping according to your indications.


    We ship the whole shoulder wrapped in grease-free paper and an outside cloth wrapper, all encased in a plastic bag for maximum hygiene. When you receive it, take it out of the bag and remove all the wrapping. You can keep it hung by the string at room temperature for up to 6 months before starting it. Once cutting has started, consume it in 1-2 months.

    Once the shoulder has been started, mold may appear around the carving area if nothing has been consumed for several days, especially in damp climates or environments. This is normal; all you need to do is discard the first slice to eliminate the mold.

    The shoulder in its cloth casing
    The shoulder in its cloth casing

    Boneless +11.35 €

    We remove the rind and the bone, cutting it into as many parts as you wish, and vacuum wrap each piece separately. We leave only the edible fat (ready to slice and serve).

    • Keep it in the refrigerator.
    • Expires 6 months after delivery.
    • Once a piece is unwrapped it should be consumed within 2 weeks.
    • Bones are included for making broth and in cooking.

    Click on “+ options” to choose the number of pieces you want (default is one piece).


    We slice your entire shoulder and wrap the slices in 100-gram vacuum packs, separating them with plastic strips for easier serving.

    • Keep in the refrigerator.
    • Expires 6 months after delivery.
    • Once a pack has been opened, consume it within 2-3 days.
    • Bones are included for making broth and cooking.

    We can slice the shoulder by machine (+25.18 €) or with a knife (+53.96 €). Click on “+ options” to choose how you want it sliced (default is machine sliced).

    Shipping & Delivery Date

    • We ship to all countries in the European Union, plus United Kingdom, Isle of Man and Monaco.
    • Shipping speeds for Holland [choose a different destination]
      Standard Shipping15.69 €To be delivered between Thursday, January 27 and Tuesday, February 01.*
      Super Express shipping79.93 €To be delivered Wednesday, January 26.*

      * These dates are valid if you do not request any handling. If you request any additional service (boning, slicing, etc.), add 2 working days.

      You will choose your shipping speed later at checkout, after you fill in your delivery address.

      More information and shipping rates »

    ¿Do you want it delivered on a different date?
    Contact us after placing your order, and we will ship it on the date of your choice.

    Sales statistics

    On sale since April 11, 2012

    Why buy from IberGour?

    • Specialists in online sales
    • More than 25,000 clients throughout Europe
    • Direct selling from Spain, at spanish prices

    Our customers' reviews

    39 reviews
    5 stars
    4 stars
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    1 stars

    Average rating: 4.8 stars 4.8 (see how the average rating is calculated)

    5 stars Incredible flavour, quality and service, December 16, 2021
    Ruby (Liverpool, UK) Has purchased this product at IberGour

    I cannot recommend this company enough, this is probably our 4th time purchasing a Jamon Iberico Shoulder, all from different companies and this is 1000% the best we have ever had. I can just taste and smell the quality is better than previously. On top of this, the service has been top. We are from the UK and with the new customs rules and regulations they have been very accommodating and responsive with any issues when it came to delivery issues, responding within the same day and polite and happy to help. Thank you so much!

    Browse all 39 reviews

    Customers Who Viewed This Item Finally Bought

      How to slice a spanish cured shoulder

      The slicing of a ham with a knife is part of the genuine, quality Iberico ham tasting experience. It is a simple process too, with the right equipment. Nevertheless, certain safety measures should be observed.

      • Use a holder designed for this purpose, to keep the shoulder firmly in place.
      • When slicing, the hand not holding the knife should always be higher than the hand holding the knife.
      • Keep your body at a safe distance from the cutting area.
      • Slice slowly, without applying too much force.

      See a complete step by step guide, with images

      Slicing manual:
      How to slice a jamon-shoulder

      Download our jamon-shoulder "paleta" slicing manual (PDF 1,0 MB)

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